Pizza recipe with instant dry yeast. Dough for delicious pizza with dry yeast

The basis of a pizza is not only a good topping and delicious cheese, it’s also a dough! Yes, you can now buy ready-made dough in stores, but you can also work hard and prepare delicious and light yeast pizza dough. Of course, you can’t cook it in 5 minutes, but the result is worth it!

To prepare delicious yeast pizza dough, you need the following set of ingredients:

4 tbsp. flour (about 1 kg);
a glass of water;
dry yeast 10 g;
2 tablespoons, without a slide, sugar;
egg;
vegetable oil;
salt.

Cooking time is 25 minutes.
Calorie content - 200 kcal.

How to quickly prepare yeast dough base using dry yeast and water for pizza - step-by-step recipe with photos:

1. Sugar and dry yeast dissolve in water.

...introduce yeast water.

3. Knead the dough; it is advisable to grease your hands with vegetable oil to make it easier to work with the dough.

4. The pizza dough should be placed in a warm place, for example, on a windowsill, on a pan of warm water, etc., and it should also be covered with a towel. After half an hour the dough will rise, you need to knead it and leave it again to rise.

After half an hour, you can work with the dough. The resulting dough is enough for 2-3 large pizzas, depending on what kind of crust you prefer - thinner or more “plump”. You can prepare pizza using this dough in different ways. Some people prefer to first bake the crust itself a little until half-cooked and only then add the filling, while others immediately coat the dough with sauce and lay out the ingredients.

This dough can be used to make delicious salami pizza or juicy homemade pizza. Try it!

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Pizza, from the very moment it appeared on the culinary horizon, has been and remains one of the most favorite dishes of millions of people. It is prepared in numerous catering establishments around the world. It is also a favorite for home cooking.

Both adults and children love her equally; both meat eaters and vegetarians. It is prepared both in the homeland of its origin and in different parts of the world. Its name sounds the same in all languages, so no one needs to explain what it is.

Nowadays, it is not difficult for lovers of this dish to eat it at any time. There are special establishments where it is prepared, and there is also an almost 24-hour home delivery service for delicious baked goods. Stores also sell semi-finished products with different fillings. In order to bring it to the state of the finished product, you just need to warm it in the oven or microwave, or keep it there for a longer time.

But despite such accessibility, many still strive to cook this delicious dish at home. Firstly, it turns out cheaper, secondly, you can cook it with any filling and thirdly, and most importantly - it’s homemade, it’s homemade. Everything that is prepared with love and with your own hands always turns out tastier.

The filling plays an important role, that’s clear! And it can be different, some people like the classic ones, those that are traditionally used in cooking, while others cook “in Russian”, where what is in the refrigerator is used as a filling. It’s hard to argue here, because as you know, there’s no arguing about tastes.

But what you can’t really argue with is the fact that for any baking, the most important thing is the base, that is, the dough from which the baked goods are actually prepared. If it turns out dry and tough, then no amount of filling, even the most delicious one, will save it. It is the properly prepared tasty base that makes this Italian dish truly delicious.

Therefore, special attention is always paid to its preparation. Pizza is no exception. In Italy, family cooking recipes are passed down from generation to generation, from mother to daughter. Carefully stored and used with great love and respect.

Maybe you also have the same recipes in your collection. And for those who haven’t yet, I suggest the following options.

Basically, the foundation differs in three main characteristics. It can be yeast, yeast-free and puff pastry. In each category there are different options regarding ingredients and cooking methods themselves. There are thin and thick varieties, which can be prepared from any of the proposed options.

Many people like to cook this way. It cooks quickly, is tasty and slightly crispy, and it is also not so high in calories, as it turns out thin.

There are general basics and ingredients for its preparation, knowledge of which will allow you to prepare any dough from available products.

It is best to use the highest quality flour from durum wheat
the flour must be sifted twice through a sieve to saturate it with oxygen
corn or ground bran can be added to wheat flour
very often dried herbs are added to flour, as a rule, these are herbs that give an aromatic aroma, for example Provençal
either drinking water (maybe even mineral water with gas), or milk, some fermented milk product, or mayonnaise is added as a liquid component
eggs may or may not be added
oil, usually olive oil, preferably of the highest grade, cold pressed “Extra Virgin”. If there is no such oil, then you can use any other vegetable oil, but of the highest grade
salt, sugar, spices
baking soda or baking powder, they allow you to achieve softness. In addition, baked goods will not go stale longer during storage. Although, as a rule, there is usually nothing to store, everything is eaten much faster.
After kneading, the dough must lie down and rest for 20-30 minutes, this will make it more elastic and soft. It will be easier to roll it out.

There are recipes where a liquid foundation is prepared. In this case, she does not need to lie down. It can be used, and even recommended, immediately after mixing.

This is the dough we used to make. There are four different recipes for each season.

Well, now, let's look at the cooking options.

Thin dough with olive oil

We will need:

flour - 2 cups
boiled water - 0.5 cups
olive oil - 4 tbsp. spoons
soda - 0.5 teaspoon
salt - 1 teaspoon (or baking powder)

Preparation:

1. Sift the flour into a bowl twice. Make a depression in the middle. Pour some boiled water at room temperature into it. Add salt and olive oil.

When sifting flour, it is additionally saturated with oxygen, and the dough becomes softer and airier. This should always be done when working with flour, and when baking any flour products.

2. Mix the mixture with a spoon. Quench the soda with vinegar. Add to the total mass. Instead of soda, you can use baking powder, you will need 1 tablespoon. Add remaining water. Mix first with a spoon, then place on a table sprinkled with flour.

3. Knead elastic dough. Knead for at least 10 minutes, then cover with a damp towel. Let it brew for 20-30 minutes.

Cover it with a damp towel so that it acquires better elasticity and pliability. In addition, it will take in the missing water if necessary.

4. Then cut off a part from it, roll it out or stretch it with your hands into a layer of the desired thickness, and transfer it to a baking dish or onto a baking sheet.

5. Grease with tomato sauce or paste. Place the filling. Bake until done.

Recipe without yeast in 5 minutes

As you can see from the title of the chapter, this is a very quick, and I will also add an easy way to prepare it. In addition, it is also low-cost. And all the products can be found in every refrigerator.

We will need:

wheat flour - 5 tbsp. spoons
egg - 3 pcs
mayonnaise - 3 tbsp. spoons
salt - a pinch
vegetable oil for lubrication

Preparation:

1. Break the eggs into a bowl and beat them with a fork or whisk.

2. Add mayonnaise and salt and continue whisking. You should get a homogeneous mass.

3. Gradually add flour sifted through a sieve and mix. The dough should be quite thin, with the consistency of thick sour cream.

4. Grease a frying pan or baking sheet with vegetable oil and pour out the resulting mass. Flatten with a spoon.

5. Lay out the filling. Bake or simmer in a frying pan.

This recipe belongs to the category, is prepared in 10 minutes, and therefore does not require an abundance of filling. Therefore, take this into account when preparing it.

Kefir dough

In fact, this option can be prepared from any fermented milk products. You can use fermented baked milk, yogurt or sour milk, natural yogurt without aromatic additives and fruit, of course. You can also add sour cream, mixed with boiled water to the consistency of kefir. But today we are cooking with kefir.

And this option turns out very tender and tasty. It just melts in your mouth, and you always want to eat baked goods made from it with some additives. So keep this in mind when you start cooking.

We will need:

flour - 2 -2.5 cups
kefir - 1 glass
egg - 1 pc.
vegetable oil - 1 tbsp. spoon
salt - a pinch
soda - 0.5 teaspoon (or baking powder 1 teaspoon)

Preparation:

1. Remove kefir from the refrigerator in advance so that it comes to room temperature. You can even keep it slightly warm. To do this, you can warm it by briefly placing it in a bowl of hot water.

2. Pour kefir into a bowl, add soda and stir. Small bubbles will appear on the surface. This is good, since the soda reacted with kefir and the dough will end up in a hole, and the finished product will be very tasty.

3. Add salt and mix.

4. Break the egg into a bowl, stir until smooth.

5. Add oil. As noted above, it is better to use extra virgin olive oil. Or any premium vegetable oil.

6. Sift the flour and add the mixture to it. Knead the dough, adding a little more sifted flour if necessary. It should turn out pretty cool.

7. Divide into two equal parts, roll each into a ball. Place in a bowl, cover with a damp towel. Let sit for 20 - 30 minutes.

8. Roll each part into a large circle.

9. Grease a baking sheet with oil. Transfer the base onto it, stretch it with your hands if necessary. Try not to make the edges too thin.

10. Place the filling and bake in the oven.

Kefir dough - recipe No. 2

But I found such an interesting recipe on the Internet.

I liked it, and so did you! I think that baking according to this recipe will certainly be delicious. Somewhat long, of course, but what can you do, because we know that “art takes time.”

Italian cooking recipe

This is a very tasty recipe that always produces delicious results. So be sure to take note of it.

We will need:

flour - 4 cups
milk - 1 glass
egg - 2 pcs.
olive oil - 2 tbsp. spoons
salt - 1 teaspoon

Preparation:

1. Break the eggs into a bowl and mix them with a fork.

2. Continuing to stir, add salt, milk and butter. The mass should be homogeneous, and no bubbles should form.

3. Sift the flour and gradually add it to the liquid component. Mix first with a spoon.

4. Then place the mixture on a floured table and knead the dough into a stiff dough, as shown.

5. Roll it into a ball, place it in a bowl and cover with a damp towel. Leave for 20-30 minutes.

6. Then divide it into pieces of the desired size, roll each one out. Place the filling on it and bake in the oven.

There are also other recipes without yeast. You can see them in another note on. And we'll move on to the next category of recipes.

Yeast pizza dough

There are also rules for preparing this option. In principle, all the rules are the same as for yeast-free, but there are also specific ones that relate only to this category.

yeast can be used either fresh or dry. Although when Italians prepare this dish at home, they try to use fresh live yeast.
if the yeast has been sitting for a long time and its expiration date has expired, then there is no need to use it, it will be of no use
all products must also be fresh
Water, milk and fermented milk products can be used as a liquid component. But it is desirable that they are slightly warm. This will make the fermentation process easier and faster, and the dough will rise faster.
It is always necessary to add a little sugar to the dough, again to improve the fermentation process
Never add more salt than the recipe calls for. Its excess slows down the fermentation process, and the dough “floats”
You can add eggs, but without eggs the base is thinner. This should be taken into account when preparing
it should infuse from 1.5 to 5 - 6 hours
it should not be too tight, this will make the pizza tough
aromatic herbs and fresh herbs can be added to it
you need to knead the finished dough thoroughly until it begins to move away from your hands
When forming the base, many Italians do not use a rolling pin. They stretch it with their hands
if you are preparing a thin version of the workpiece, then you do not need to overload it with filling
Before adding the filling, coat the base with oil. In this case, the filling will not stick to the base and will not allow it to get soggy.
so that the edges of the finished product acquire a pleasant golden hue, they need to be greased with oil
To make it crispy, it should be baked at a temperature of 200 -220 degrees
To prevent it from becoming too dry, it should not be left in the oven

If you have an extra piece left, it can be stored in the refrigerator for up to 3 days. To do this, you need to wrap it in cling film.

Both fluffy and thin pizzas are prepared using the yeast method. Let's look at some recipes.

The simplest yeast dough

We will need:

wheat flour - 500 gr
fresh yeast - 20 g (or dry instant yeast - 12 g bag)
olive oil - 1 - 2 tbsp. spoons
sugar - 1 teaspoon
salt - 0.5 tsp
warm water - 1 glass

Preparation:

1. Pour half the warm water into a bowl and stir the sugar in it, then dissolve the yeast. Add half of the sifted flour. Stir until smooth and place in a warm place for 15-20 minutes.

2. Add salt to the remaining flour and mix. Gradually add flour to the dough. Knead. Add more flour if necessary. To prevent the dough from sticking to your hands, you can grease them with vegetable oil or sprinkle them with flour.

3. Place it in a warm place for 1-1.5 hours, covering it with a damp towel. After the time has passed, knead it and divide it into pieces. Place one part in the mold, stretching it with your hands to create the desired shape. Usually they try to make it thinner in the middle, and thicker, with sides, at the edges. It will be convenient to put the filling into such a base.

Brush the top with olive oil.

This is a very important moment of preparation - the surface of the base will not get soggy when it comes into contact with the juicy filling, it will bake well and the pizza will turn out especially tasty and tender!

4. Grease with sauce and add filling. Bake until done.

Delicious yeast dough

I suggest watching a video where you can see not only the entire cooking process, but also learn some secrets.

With this recipe, the pizza always turns out tender and tasty.

Thin yeast dough for pizza with milk

This is a variant of butter dough, which also finds its use in cooking.

We will need:

flour - 500 gr
milk - 1 glass
olive oil - 2 tbsp. spoons
fresh yeast - 10 g (dry 5 - 6 g)
egg - 2 pcs
sugar - 1 teaspoon
salt - 0.5 tsp

Preparation:

1. First, let's prepare the dough. To do this, we will need to have warm milk, which we will need to pour over the prepared yeast. For a better fermentation process, add sugar to the mixture.

2. Let stand for 15 - 20 minutes until the mixture becomes “live” and a foam cap appears on its surface.

3. Sift the flour twice into a bowl or onto the table in a heap. Make a funnel-shaped depression in the center.

4. Pour the dough into it, add salt, olive oil and the remaining milk. Mix carefully. Then knead.

5. Place the resulting mass in a bowl, cover with a towel and place in a warm place for an hour to an hour and a half, until it rises and approximately doubles in volume.

6. Then divide the mass into 2 - 3 parts, form a base and place it on a greased baking sheet.

7. Place the filling and bake until done.

To prevent the dough from drying out at the edges, they should be left minimal and greased with butter. Grease the rest of the base with olive oil and the sauce. Then add the filling.

Yeast base for fluffy pizza

Many products are baked thin, and they have their fans. But I know people who simply do not recognize such food. They believe that a flour product should be fluffy. And that's why this recipe is for them.

We will need:

wheat flour - 2 cups
warm water - 200 ml
dry yeast - 6 g (a little more than half a bag)
olive oil - 5 ml
sugar - 0.5 tsp
salt - a pinch

Preparation:

1. Dissolve yeast in half of warm water. Add sugar and let stand for 15 - 20 minutes. During this time, the fermentation process should begin.

2. Meanwhile, sift the flour into a bowl twice.

3. Make a depression in the center. Stir salt in the remaining water and pour into the well. Add olive oil and shake lightly with a fork.

4. Pour in the dough that has arrived at that time, stir with a fork or spoon in a circular motion, gradually grabbing and mixing in the flour.

5. Then continue kneading the dough with your hands.

6. Grease a large bowl or pan with oil and place the resulting mass into it. Cover with a towel and leave for 2 - 3 hours. During this time it will double in volume.

7. Knead the dough. Transfer to a greased baking sheet and stretch it into shape.

8. Lay out the filling. Bake until done.

Recipe like in a pizzeria

I would like to offer a classic recipe for making Margherita pizza dough. Perhaps this is the most common variety in the world. And its base is used to prepare many other varieties.

We will need (for 2 servings):

flour - 250 gr
warm water - 250 ml
fresh yeast - 10 g (or 1/3 of a small packet of dry yeast)
sugar - a pinch
salt - a pinch
olive oil - for greasing

Preparation:

1. First, let's prepare the dough. To do this, mix yeast, sugar and 2 tablespoons of warm water. Add 2 tbsp. spoons of flour and place in a warm place for 20-30 minutes.

2. After the time is up, sift the remaining flour twice, the last time on the table in the form of a slide.

3. Make a small depression in the middle. Pour the dough into it, add salt and half a glass of warm water. Knead.

4. Knead until it stops sticking to your hands. This usually takes 10 - 15 minutes.

5. Place the prepared mass in a large bowl and cover it with a towel. Place in a warm place for 1 hour. During this time, if fresh yeast was used, the mass should double in volume.

6. Grease a baking sheet with oil. Divide the risen dough into two parts. Form a base, place the filling on it and bake until done.

Let me remind you that the traditional Margherita is filled with tomatoes, mozzarella and Parmesan cheese, olive oil and fresh basil leaves.

And again I want to send you to mine. There I have a very interesting recipe from the world famous chef Jamie Oliver. The good thing about this recipe is that you can make the dough in advance, freeze it in the freezer, and then use it as needed.

Puff pastry

In addition to the above recipes, the dough can also be puff pastry, which in turn can also be made with yeast or without yeast. People often ask which one is better to use for this? And there is no clear opinion on that question - as many people, so many opinions!

Basically, it is prepared from ready-made store-bought analogues. Since preparing it at home is far from a quick process. And when there is a pack of ready-made ones in the refrigerator, you can bake it quite quickly.

Let's figure out what the difference is between yeast and yeast-free puff pastry.

There are a lot of layers in yeast-free - up to 140 pieces, with oil between them. Because of this, it is softer, but also very high in calories.

In yeast there are much fewer layers, about 30. Therefore, it is somewhat dry and not so greasy. But it rises more strongly during baking, and it cannot be otherwise, because it contains yeast.

Therefore, the yeast version is used to prepare sweet fillings, and the yeast-free version for savory ones.

That's what the experts say. But they often cook without even knowing these features. Since it can be difficult to determine by taste which of them was used in preparation.

There are some simple rules for preparing flour products from puff pastry.

It should be defrosted at room temperature or in the refrigerator
Under no circumstances should you defrost it in the microwave, otherwise the butter in the layers will melt ahead of time and the baked goods will not rise, and the dough will lose its structure and tear. And the finished products will not be tasty.
When baking pizza or other products, do not open the oven door and make sure it is closed tightly.
When baking, it is important to maintain time. If the products brown too much, this will give them a bitter, unpleasant taste.
Pizza should usually be baked on the second rack from the bottom so that it is well baked on the bottom and does not brown too much on top.

Sometimes it is also prepared from shortcrust pastry. Especially its sweet versions. I will not describe these recipes here, since a good article on this topic has already been written on this topic. Therefore, if you are interested, then follow the link and there you will find

And that’s probably all for today. I hope that you will find today's article useful and thanks to it you will always be able to prepare any dough for a delicious Italian dish.

And for those who are preparing it today...

Bon appetit!

Pizza recipes

yeast pizza dough recipe

1 kg 600 g

3 hours

275 kcal

5 /5 (1 )

Whatever you say, the most delicious pizza is homemade. And preparing the dough for it is not at all difficult! Manifold recipes amazing: pizza dough can be yeast and without yeast, it is kneaded on milk, water, kefir.

And today we will find out quick yeast pizza dough recipe . With this dough, your pizza will be aromatic and very tasty.

Recipe for quick pizza dough with yeast

Kitchen appliances: kneading container, spatula, bowl for proofing dough.

Ingredients

How to choose the right ingredients

The dough will knead better and be elastic if you use high-grade flour for it. It is this kind of flour that will allow even novice housewives to prepare good dough.
When choosing compressed yeast in the store, be sure to pay attention to the production dates and shelf life of the product. The fresher the yeast, the better and faster it will rise.
Pizza is a traditional dish of Italian cuisine. Of course, when preparing the dough we will use olive oil. It is the basis of Mediterranean cuisine. It is very beneficial for digestion, is well absorbed, reduces cholesterol levels in the blood and speeds up metabolism. Refined olive oil will work in the dough. High-quality olive oil is sold in glass, slightly darkened containers, as it is afraid of sunlight, under its influence the beneficial properties of the oil are destroyed.

Recipe step by step

First stage

Kneading the dough.

Second stage

Rest the dough.

Watch all the intricacies of kneading pizza dough in a short video.

The best yeast dough for pizza!

The best yeast dough for pizza without dough. Real pizza dough according to the recipe from the Family Kitchen channel. How to prepare dough for real Italian pizza. Homemade dough for super pizza. From the dosage indicated in the video, it turns out about 1 kg 600 g of finished dough.
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2015-09-29T11:00:01.000Z

To prepare the dough, use water at room temperature or even a little colder. This is explained by the fact that the dough should not be fluffy.
You can also use dry yeast. To knead pizza dough according to a recipe with dry yeast, take 4-5 grams of it, take the rest of the products in the same quantities. Dry yeast must be dissolved in water in the same way.
In general, if you are better at working with dry yeast, and the recipe uses compressed yeast, then know that you need 3 times less pressed dry yeast.
The remaining dough can be frozen. When you decide to cook pizza, just defrost it and create a new culinary masterpiece.
There are many different options for preparing dough. Busy housewives will appreciate it; it will turn out not only delicious, but also very quickly.
Some people love fluffy dough, and there are gourmets for whom the main thing is the pizza filling. They will surely like it.
Don't want to knead the dough? Modern kitchen appliances easily solve this problem without effort on your part, check out.
It will turn out thin and elastic.

Yeast pizza dough with dry yeast

Cooking time: 25 minutes to knead and 1 hour for the dough to rise.
Test output: 600 g.
Kitchen appliances:

Ingredients

Recipe step by step

Sift flour into a container.
Mix it with salt, yeast and sugar.
Heat the water a little, it should be warm (about 30°-32°).
Pour olive oil into the water.
Add water and butter to the flour, sugar and yeast mixture.
Replace the dough.
It should not be too fluffy, but elastic.
Place it in a clean container for about an hour, cover with a napkin.
During this time it should increase in size by about 2 times.
Divide the finished dough into portions, roll it out and prepare the pizza.
Leftovers are good to freeze for use later.

Recipe for yeast pizza dough with milk

Cooking time: 25 minutes to knead and 1 hour 20 minutes for the dough to rise.
Test output: 800 g
Kitchen appliances: mixing container, spatula, sieve, bowl for proofing dough.

Ingredients

Recipe step by step

Sift the flour into a mixing container.
Form a well in it and add salt, dry yeast and sugar.
Stir.
Add milk and stir the dough a little.
Then add oil and water.
Knead the dough first in a container, and then, when all the flour has been incorporated into the mass, transfer it to the table.
While kneading, add flour until the dough stops sticking to your hands and becomes elastic.
Watch the amount of flour for adding: you should use no more than 50 grams.
Form the dough into a ball and place in a clean, oiled container.
Cover with a clean towel and place in a warm place for 40 minutes.
Knead the dough for 7-10 minutes and leave to proof again for 40 minutes.
Divide the dough into 3 portions, let them rest for a quarter of an hour and you can form the pizza crusts.

Dough recipe video

Watch the short video for all the details of kneading pizza dough with milk.

Delicious yeast dough for pizza. A recipe for making thin or fluffy dough.

Ingredients:
500 gr. — Premium baking wheat flour;
150 ml. — Boiled water 25-35°C;
150 ml. — Cow’s milk 25-35°C (can be replaced with water);
1 tsp (3-4 gr.) - Dry yeast;
2 tsp — Granulated sugar;
1 tsp — Finely ground salt (“Extra”);
1-2 tbsp. — Olive oil;
Additionally for dusting the table ~ 50 g. flour.
—
We decided to make pizza dough, but the usual problem or snag is that there are many recipes, but which one to choose, and how to prepare pizza dough (???). I’ll tell you right away honestly and without exaggeration, this recipe is not a recipe for classic Neapolitan, Italian pizza, because the recipe for classic Italian pizza dough consists of yeast, water, flour and salt, but the entire cooking process will take at least 6 hours, and as a rule, everyone wants to prepare a simple dough quickly and tasty and with fewer ingredients that must be available :), for this reason various additional ingredients have to be added to the dough, in the form of milk and sugar, in order to artificially recreate the taste pattern in the dough in a couple of hours, or even faster, so as not to wait 6 hours.
So, if you want to make yeast pizza dough at home, using this video recipe, you can get 3 portions of dough for three thin 30 cm pizzas, or 2 portions of dough for a fluffy pizza.

The dough is prepared quite quickly, the dough turns out thin and crispy (if you roll it out in a thin layer). But at the same time, quick yeast pizza dough is also very tasty. The recipe, as always, with step-by-step photographs.

I have been making pizza using this recipe for quite some time. A friend of mine once shared a pizza recipe with me.

Since then, all my recipes that I used to cook before have been relegated to another plan. This is the recipe I use to make pizza. We cooked it not long ago. Unlike other recipes that I had previously tried, our whole family liked this dough recipe, and I like the recipe for its speed and ease of preparation.

Quick yeast pizza dough. Recipe with photo

This dough is quite simple and does not include eggs or milk. The dough is prepared with dry yeast. The dough recipe and proportions are designed specifically for the use of dry yeast. Using compressed yeast means different proportions of ingredients.

Ingredients for the dough:

100 ml. warm water
1 teaspoon dry yeast
1 teaspoon sugar
0.5 teaspoon salt
2 tbsp. tablespoons vegetable oil
1.5 cups flour (250 grams)

I will write to you the process of preparing the dough so that you have no doubt about its simplicity and speed of preparation.

And then, in more detail, with step-by-step photographs, I will show you the entire process of preparing yeast pizza dough on water.

Pizza dough. Cooking process

The dough preparation process includes several stages. In total, it takes me 20-25 minutes to prepare the dough.

Pour warm water into a bowl and add sugar and dry yeast
After 7-10 minutes, add salt and vegetable oil
Immediately add flour in small portions
Knead the dough and leave for 15 minutes
After the specified time, the dough increases in volume several times
The dough is ready, you need to roll it out and lay out the filling
Then immediately place the pizza in the oven

For the dough we need boiled warm water, salt, sugar, dry yeast, vegetable oil (can be replaced with olive oil), flour. These are all the components.

I pour warm water into a bowl, please note, it’s warm water, not hot. Pour in sugar and dry yeast. I mix everything and leave for 7-10 minutes.

If desired, vegetable oil can be replaced with olive oil. I haven’t tried it, I prepare quick yeast pizza dough with vegetable sunflower oil. It’s just that olive oil gives a slight bitterness in other dishes, so we don’t use it with it.

Now add the sifted flour in small portions. You don't need to add all the flour at once, add a few tablespoons at a time.

You may need a little more or a little less flour as indicated in the ingredients.

Mix the dough with a tablespoon or silicone spatula. Gradually add flour and mix the dough.

When the dough can no longer be mixed with a spoon, continue kneading the dough with your hand, right in the bowl, without putting the dough on the table.

Knead the dough for about 2 minutes. The dough is quite plastic, does not stick to your hands, and is very pleasant to work with. All thanks to the vegetable oil included in its composition.

Now you need to cover the dough with a clean towel. Leave the dough to rise for 15 minutes. To make this process happen faster, the dough needs to be placed in a warm place.

We came up with a very original way. Heat water in a saucepan. Place the bowl of dough on the pan, and do not forget to cover the top of the dough with a towel.

After 12-15 minutes, the dough looks like this. You can now start making pizza.

Agree, the process of preparing the dough is very quick and simple. The ingredients are very affordable. There is no need to tinker with the dough for a long time. There are big advantages to this.

The dough turns out soft, elastic, not sticky, rolls out perfectly with a rolling pin, and there is no need to additionally “dust” the dough or surface with flour.

From the specified amount of pizza ingredients, one pizza is obtained. The pizza is 25 cm in diameter. I will also cook with greens. I don’t make pizza every day, so I always want to please my family with delicious pizza.

After the dough has stood for 15 minutes and “proven”, you immediately begin working with it. Roll out the dough into a circle shape, if desired, if you have a square baking tray, the shape can be square.

The pizza dough is thin, crispy, very tasty, and a variety of tasty toppings will give the pizza an unforgettable aroma and taste.

After rolling out the dough, immediately add the filling and place the pizza in the oven. Quick yeast pizza dough is ready, the recipe with photographs will provide you with a visual process and step-by-step instructions.

This pizza is enough for a family of 4 people. Our children love pizza, especially. You can decorate the finished pizza as desired. I use any fresh herbs that are in the refrigerator (dill, parsley, basil).

Have a quick pizza and bon appetit!

Good afternoon, friends!

Well, how nice it is when the whole family gathers at home after a hard day waiting for dinner, and the smell of the delicacies you have prepared excites your family and friends with its aroma. It’s especially nice when everyone eats dinner on both cheeks, leaving nothing for the morning. That’s why I try to pamper my family with delicious dishes as often as possible. But tasty doesn't always mean complex. One of these dishes that can be prepared every day is, without a doubt, homemade pizza.

The secret of delicious pizza lies, of course, in the base and filling (vegetable, meat, seafood). In previous articles I shared recipes, as well as or. Today we will talk to you about preparing pizza dough with yeast.

This is an excellent base, and unlike store-bought, you know what and how much you put inside during kneading. To prepare proper and tasty yeast dough at home, use the selection of recipes in this article. Hope you enjoy!

A quick way to prepare pizza dough using dry yeast and water

Yeast pizza dough with olive oil is very soft and airy. It can be used not only for pizza, but also for various pies. This is a very simple, classic recipe with a minimal list of required ingredients. We can say that this is the basis for preparing any baked goods.

We will need:

flour – 450 g;
dry yeast – 5 g;
water – 250 ml;
salt – 8 g;
sugar – 20 g;
olive oil – 50 g.

Preparation:

If the dough sticks too much to your hands, add a little more flour.

This is done to prevent the dough from sticking to the bowl.

To prevent a crust from forming and the dough to rise even more, it must be greased with oil.

Thin and soft dough, like in a pizzeria

A versatile pizza dough that can be rolled out thin or made a little thicker to make it more filling. It is very pliable and rolls out well, be sure to try it!

We will need:

flour – 500 g;
dry yeast – 5 g;
egg – 1 pc.;
water – 1 glass;
butter – 50 g;
sugar – 1 tbsp;
salt – 0.5 tsp.

Preparation:

Quick and tasty yeast base with milk

Pizza dough made with dry yeast and milk is tender and tasty. It always turns out with a bang, so you don’t have to be afraid, but feel free to start kneading.

We will need:

Preparation:

Very tasty dough made with wet (live) yeast

Yeast pizza dough according to this recipe turns out airy and very soft, like fluff. This is also a basic recipe for making any baked goods.

We will need:

flour – 640 g;
live yeast – 15 g;
water – 400 g;
sugar – 15 g;
salt - 0.5 teaspoon;
vegetable oil – 50 g.

Preparation:

Kefir pizza base with dry instant yeast

Because of the kefir in the composition, this dough always rises very well. It is very fluffy and porous, which gives a special airiness to ready-made dishes.

We will need:

flour – 4-5 cups;
dry yeast – 1.5 teaspoons;
kefir – 200 ml;
water – 150 ml;
sugar – 4 tablespoons;
salt - a pinch;
egg – 1 pc.;
butter – 50 g.

Preparation:

Kefir and water must be at room temperature.

Video recipe for pizza dough with sour cream

Watch the video of preparing dough with sour cream at home, and you definitely won’t have any questions about how to do it correctly.

I am sure that one of the options will suit you and become one of your favorites. Moreover, these are essentially basic recipes from which you can prepare not only pizza, but also pies or pies, depending on your preferences. Health to you and your loved ones! Cook for joy! See you again!